On the Sauce: Chris Coombs’ Custom Boston Chops Steak Sauce
This chef was so disappointed in existing sauces, he decided to make his own.
Food styling by Rowena Day/Ennis
When chef Chris Coombs started planning his menu for Boston Chops, a casual-chic steakhouse opening in the South End this month, he began sampling a variety of steak saucesâ€”and was sorely disappointed. â€śI just found them to be flabby and unbalanced,â€ť Coombs says of the bottled varieties that he tested. â€śI started looking at ingredient lists. The more I dug, the more I became discouraged and realized that there were a lot of food modifiers and chemicals being put into the sauce.â€ť So CoombsÂ decided to make one of his own, with the ideal balance of sweet, salt, and umami. The finished product is a blend of 20 ingredients, including prunes, which Coombs uses to produce a smooth texture and light, jammy sweetness. Heâ€™s so pleased with the sauce that heâ€™s hoping to sell it in stores.
Source URL: http://www.bostonmagazine.com/2012/12/chris-coombs-boston-chops-steak-sauce/